We've updated this classic Thai Massaman curry with summer inspired skewers. This sweet and mild curry sauce is made for dipping!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
/ serving 2 people
/ serving 2 people
Red Onion, cubes
Massaman Curry Paste(ContainsSulphites/Sulfite)
Smooth Peanut Butter(ContainsPeanut/Cacahuète)
Salt and Pepper*
Preheat your oven to 425°F (to roast the skewers). Start prepping when your oven comes up to temp! BBQ TIP: Instead of roasting, grill skewers on medium-high heat, turning occasionally, until veggies are cooked through, 8-10 min. Wash and dry all produce.* Quarter the mushrooms. Roughly chop the cilantro. Chop the eggplant into 1-inch pieces. Zest, then cut the lime into wedges. In a shallow dish filled with hot water, submerge and soak the skewers. In a covered medium pot, bring 1 1/2 cups water to a boil.
Thread the onions, eggplant and mushrooms onto the skewers. Drizzle the skewers with 1 tbsp oil. Season with salt and pepper. On a baking sheet, arrange the skewers. Bake in the centre of the oven, turning the skewers halfway through cooking, until golden-brown, 14-16 min
Meanwhile, add the rice to the medium pot with the boiling water. Reduce the heat to medium-low. Cook (still covered) until the rice is tender and liquid has been absorbed, 12-14 min.
Meanwhile, heat a large non-stick pan over medium heat. When the pan is hot, add the curry paste. Stir together until fragrant, 1-2 min. Add the coconut milk and peanut butter. Cook until slightly thickened, 3-4 min.
Fluff rice with a fork. Stir in half the cilantro and lime zest. Season with salt. Divide rice between plates and top with the skewers. Drizzle over the curry peanut sauce. Sprinkle over the remaining cilantro and serve with a lime wedge.